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Lentil Crust Mushroom Mozzarella Pizza (GF)
Flour-free pizza with a psyllium-bound lentil crust, topped with pan-fried mushrooms, tomato and mozzarella. Gluten-free, high-protein and crisp.
20 min prep / 60 min total
437 kcal
18.1g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 250 gmushrooms
- olive oil
- 1onion
- salt
- 135 glentils
ground in a coffee grinder
- 25 gpsyllium
- ½ tspbaking powder
- coriander
- 200 mlwarm water
- 30 mlolive oil
- 1egg
- tomatoes
sliced
- 100 gmozzarella
Instructions
Pan-fry 250g mushrooms until the juice evaporates, then add chopped onion and salt; cook until golden and cool.
Mix 135g ground lentils with 25g psyllium, 1/2 teaspoon baking powder, coriander and salt.
Stir in 200ml warm water, 30ml olive oil and 1 egg; rest to thicken.
Spread the dough evenly into a baking dish.
Top with mushrooms, sliced tomato and 100g mozzarella.
Bake at 180°C for until the cheese is bubbling and the crust is firm.
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